5.0 from 144 votes
Roasted Broccoli Pasta Salad with Hemp Pesto (V/GF)
A simple, flavorful, plant-based salad with roasted broccoli, gluten-free pasta, sun-dried tomatoes, and vegan pesto! 10 ingredients, 30 minutes, BIG flavor!
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 8 (~1-cup servings)
Calories: 224 kcal
Course:
Side Dish
Cuisine:
Vegan
Ingredients
BROCCOLI
- 2 small heads organic broccoli, chopped (~7 cups chopped)
- 1-2 Tbsp olive oil
- 1/4 tsp each sea salt and black pepper
PASTA
- 2 tsp salt (for salting water)
- 1 ½ cups (dry) gluten-free pasta (we like Trader Joe’s brown rice quinoa fusilli)
PESTO
- 2 (heaping) cups packed basil
- 4 cloves garlic, skins removed (4 cloves yield ~2 Tbsp)
- 1/4 cup hemp seeds (or pine nuts)
- 2 Tbsp lemon juice
- 3-4 Tbsp nutritional yeast
- 1/4 tsp sea salt (plus more to taste)
- 3-4 Tbsp olive oil (if avoiding oil, sub water)
FOR SERVING
- 2/3 cup sun-dried tomatoes (if in oil, pat dry // we like Trader Joe’s brand)
- 1/2 cup macadamia nut cheese (optional)
- 1 prinkle red pepper flake (optional)
Instructions
- Heat oven to 400 degrees F (204 C). Line a baking sheet with parchment paper. Add broccoli and toss with oil, salt, and pepper. Once oven is preheated, add broccoli and cook for 15 minutes or until lightly golden browned.
- In the meantime, bring a small pot of water to a boil and add salt (to season the water and the pasta). Once boiling, add the pasta, stir, and cook according to package instructions or until al dente. Drain and set aside.
- In the meantime, prepare pesto. Add basil, garlic, hemp seeds, lemon juice, nutritional yeast, and sea salt to a food processor and mix to combine. Then stream in olive oil a little at a time until a creamy paste is achieved. Scrape down sides as needed. Taste and adjust flavor as needed, adding more salt to taste, nutritional yeast for cheesiness, hemp seeds or basil to thicken, garlic for kick, or lemon juice for acidity. Cover with lid and set aside.
- Once broccoli is roasted, cool slightly then add to a large serving / mixing bowl. Then add cooked drained pasta, sun-dried tomatoes, little spoonfuls of macadamia nut cheese (optional), and red pepper flake (optional). Top with pesto and toss gently to combine (being careful to not break the pasta).
- Enjoy immediately or refrigerate up to 3-4 days (not freezer friendly). Enjoy chilled or at room temperature.
Cup of Yum
Notes
- *Nutrition information is a rough estimate calculated with the lesser amount of olive oil and nutritional yeast, without salt added to the water, and without optional ingredients.
Nutrition Information
Serving
1one-cup servings
Calories
224
(11%)
Carbohydrates
27.5g
(9%)
Protein
7.9g
(16%)
Fat
10.2g
(16%)
Saturated Fat
1.2g
(6%)
Polyunsaturated Fat
2.69g
Monounsaturated Fat
5.21g
Trans Fat
0.01g
Cholesterol
0mg
(0%)
Sodium
182mg
(8%)
Potassium
358mg
(10%)
Fiber
4.2g
(17%)
Sugar
3.9g
(8%)
Vitamin A
948IU
(19%)
Vitamin C
61.39mg
(68%)
Calcium
57.18mg
(6%)
Iron
1.91mg
(11%)
Nutrition Facts
Serving: 8(~1-cup servings)
Amount Per Serving
Calories 224
% Daily Value*
| Serving | 1one-cup servings | |
| Calories | 224 | 11% |
| Carbohydrates | 27.5g | 9% |
| Protein | 7.9g | 16% |
| Fat | 10.2g | 16% |
| Saturated Fat | 1.2g | 6% |
| Polyunsaturated Fat | 2.69g | 16% |
| Monounsaturated Fat | 5.21g | 26% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 0mg | 0% |
| Sodium | 182mg | 8% |
| Potassium | 358mg | 8% |
| Fiber | 4.2g | 17% |
| Sugar | 3.9g | 8% |
| Vitamin A | 948IU | 19% |
| Vitamin C | 61.39mg | 68% |
| Calcium | 57.18mg | 6% |
| Iron | 1.91mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.